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Spinach And Bacon Bread

Recipe Description
This bread is so tasty that it is a good idea to make double the quantity and freeze one of the loaves. Use smoked lean back bacon for the best possible flavor with the minimum of fat.

Preparation

Put the water in a bowl. Sprinkle the yeast on top and add the sugar. Mix, and leave for 10 minutes. Grease two 9 inch cake tins. Heat the oil in a frying pan and fry the onion and bacon for 10 minutes, until golden brown. If using frozen spinach, drain it thoroughly. Sift the flour, salt and nutmeg into a mixing bowl and make a well in the center. Add the yeast mixture. Tip in the fried bacon and onion (with the oil), then add the spinach. Gradually incorporate the flour mixture and mix to a soft dough. Transfer the dough to a floured surface and knead for 5 minutes. Return to the clean bowl, cover witha damp dish towel and leave in a warm place to rise for about 2 hours, until doubled in bulk. Transfer the dough to a floured surface, knead briefly, then divide it in half. Shape each half into a ball, flatten slightly and place in a tin, pressing the dough to the edges. Mark each loaf into eight wedges and sprinkle with the cheese. Cover loosely with a plastic bag and leave in a warm place until well risen. Preheat the oven to 400 degrees F. Bake the loaves for 25 to 30 minutes, or until they sound hollow when they are tapped underneath. Transfer to a wire rack to cool.